Why have just one curry when you can have two?
Kitchen-Sink Indian Curry
Adapted from What's For Lunch, Honey?, the Kitchn, Smitten Kitchen, and Serious Eats
1 T. Olive Oil
2 Onions, diced
2 t. Ginger, peeled and chopped
4 Garlic cloves, chopped
4 Potatoes, cubed
1 Jalapeno Pepper, chopped
1 small head of Cauliflower, cut into bite-sized pieces
1 T. Coriander
2 t. Cumin
1/2 t. Cayenne Pepper
2 t. Cumin Seeds
2 t. Paprika
2 t. Garam Masala
28 oz. Diced Tomatoes, with juice
1 15 oz. can Chickpeas, with juice
1 C. Peas, frozen
Salt, to taste
1 Lemon, juiced
Heat oil in pan with onion, garlic, ginger, and pepper. Saute until onion is softened, about 5 minutes. Turn heat down to medium-low and add potatoes, coriander, cumin, cayenne pepper, cumin seeds, paprika, garam masala, and about 1/2 t. salt. Add the cauliflower and cook until browned in spots.
Pour in tomatoes and juices. Bring everything to a boil and reduce heat to medium low. Add up to 1 C. additional water if needed, simmer for about 10 minutes. Add chickpeas, with juice and peas. Continue to simmer until potatoes are thoroughly cooked. Cover the pot while simmering to preserve liquid or remove cover to thicken sauce. Stir in lemon juice and salt to taste.